[Objective] To develop a high calcium,low fat and nutrient-rich tremella yogurt,and analyze its flavor and quality. [Method] The preparation process of tremella yogurt was optimized by single-factor test and orthogonal test,and the texture characteristics,acidity,total sugar content,protein content,fat concentration,calcium ion concentration,number of lactic acid bacteria and Escherichia coli of tremella yogurt under the optimal conditions were analyzed. [Result] The optimal formula of tremella yogurt was 20% of tremella pulp,14% of skimmed milk powder,6% of sucrose and 0.4% of stabilizer. The sensory score of the finished product was the highest when fermented at 41 ℃ for 8 h with this formula. Its texture characteristics detection viscosity was 4 430 mPa•s,hardness was 108 g,acidity was 82.48 °T,total sugar content was 10.92%,fat concentration was 1.782 g/100 mL,calcium ion concentration was 7.84 mg/100 mL,protein content was 22 mg/mL,and the number of lactic acid bacteria was 1.6×108 CFU/mL and the number of Escherichia coli was 0. [Conclusion] This product has reduced the fat content within a certain range while retaining the nutritional value of calcium and protein,etc. It also innovated the taste while preserving the special flavor of yogurt.
Song Mingjin
,
GUO ningjing
,
LI Xiang
,
DAI Ya
,
YU Hua
. Optimization of Preparation Process and Nutritional Textural Analysis of Tremella Yogurt[J]. China Dairy, 2025
, 0(6)
: 127
-134
.
DOI: 10.12377/1671-4393.25.06.21
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